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Squash And Bean Soup
Makes 6 Servings.
Weight Watcher Points - 3 Points

1 medium yellow summer squash
1 medium zucchini
2 cups cubed peeled Hubbard or acorn squash (10 ounces)
1 medium onion, chopped (1/2 cup)
4 cups water
4 teaspoons vegetable or chicken bouillon granules
1 tablespoon chopped jalape? chilies
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
2 cans (15 to 16 ounces each) kidney beans, drained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (12 ounces) beer
1/3 cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired

Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices. Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese
and cilantro.

Makes 6 Servings. Per Serving: Calories 320 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 1560mg; Potassium 1170mg; Carbohydrate 64g (Dietary Fiber 17g); Protein 24g -- % Daily Value: Vitamin
A 54%; Vitamin C 12%; Vitamin D 0%; Calcium 12%; Iron 40%; Folic Acid 86% -- Diet Exchanges: 4 Starch; 1 Vegetable --

Weight Watcher Points - 3 Points
(Lower because has high fiber) --


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